Friday, December 9, 2011

Vegan Chocolate Pudding or The Way Into Jack's Heart

 Jack loves anything chocolate... chocolate soy milk, chocolate chip cookies, chocolate ice cream. We usually buy this pre packaged chocolate soy pudding called ZenSoy. Jack likes it, but I think the soy taste is a little overwhelming and frankly, it's pricey for what it is.
 Anyway, since we struggle to get enough calories into Jack everyday, something with a little more substance is always appreciated. Enter avocado pudding! *Puke* it sounds super gross, right?? Well it isn't! I stumbled on a recipe for chocolate pudding made with avocados and after a little trial and error, I have made my own recipe that seems to really delight the wee ones and tastes pretty good.

1 very ripe avocado
2 ripe bananas
1 tsp vanilla extract
3 Tbs cocoa powder
1/4-1/2 cup vanilla soy milk (or water, milk/substitute of choice)
Powdered sugar to taste

Place peeled and pitted avocado, peeled bananas, vanilla, and cocoa in either your blender, food processor, or like me, a big bowl (I used a hand mixer for this, less cleanup.) While mixing on low speed, slowly add soy milk until it is the desired pudding-y consistency. Taste test! If it needs sweetening, add powdered sugar a tablespoon at a time.

This is also yummy frozen and served like chocolate ice cream!

I have yet to try this, but in the latest issue of Cook's Illustrated, they had a recipe for coconut-milk whipped cream that might be good on top:
10 oz can of coconut milk (you'll only use the 'cream')
1 1/2 tsp sugar
1/2 tsp vanilla
pinch of salt

Chill mixing bowl and beaters in freezer for at least 20 mins. Using a spoon, skim the top layer of cream from the can of coconut milk (about 3/4 cup) and place in chilled bowl with other ingredients. Beat on low speed until small bubbles form, about 30 seconds. Then increase speed and beat until cream thickens and light peaks form, about 2 mins. Serve immediately or cover and refrigerate for up to 4 hours.

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